Ground Beef Tacos Recipe

Prepare the beef filling

Heat a large skillet over medium-high heat. Add 1 tsp vegetable oil. When oil shimmers, add the diced onion and cook, stirring, until softened and translucent, about 2–3 minutes. Add the ground beef and break it up with a spatula. Cook until no longer pink, about 5–7 minutes.

Drain excess fat if there is more than 1 tablespoon remaining. Return skillet to medium heat. Stir in the minced garlic and cook 30 seconds until fragrant.

Add chili powder, ground cumin, paprika, salt and black pepper; stir to coat the beef evenly. Mix in the tomato paste and 3 tablespoons water, scraping up any browned bits. Simmer for 2–3 minutes until slightly thickened and well combined. Taste and adjust salt/seasoning if needed. Remove from heat and keep warm.

Warm tortillas

Warm the two flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side until pliable and slightly toasted, or heat them wrapped in a damp paper towel in the microwave for 20–30 seconds. Keep covered so they stay warm.

Assemble tacos

Divide the cooked beef evenly between the two warmed tortillas (about 5 oz beef per tortilla). Top each with shredded lettuce (about 3/8 cup per taco), diced tomato (about 2 tablespoons per taco), 1 tablespoon finely diced onion per taco, and sprinkle about 1/4 cup shredded jack cheese over both tacos (divide evenly). Fold and serve immediately.

Heat the prepared yellow rice according to package instructions or reheat in microwave/covered saucepan until warm (about 1 cup cooked rice serves as shown). Spoon rice onto the plate alongside the two tacos.

Spoon salsa (about 1½ tablespoons per taco/side) into a small ramekin or place alongside the tacos. Add sour cream (1 tablespoon per side) on the plate or dollop onto tacos as desired.

Garnish with lime wedges and serve: optional squeeze of lime over tacos just before eating.